| 2 ribs celery, chopped
2 Tablespoons butter
1 can mushroom soup
1 can mushrooms (or 1 lb fresh, sliced)
1 Tablespoon garlic (or 4 cloves, chopped
fine)
1 teaspoon Tabasco
_ teaspoon red pepper
_ cup cooked rice
Sharp cheese, grated
Cracker crumbs (we use Wheatsworth)
Melt cream cheese and butter, stirring until blended.
Sauté bell pepper and celery in 2 Tablespoons butter. If using chicken, add cubed chicken now. When the veggies begin to get a little soft, add in onions and continue to sauté until onions are clear. If using shrimp, add them at the same time you add the onions. Add onion, bell pepper, celery, and shrimp (or chicken) to the cream cheese mixture. Add soup, mushrooms, seasonings, (and crab meat if making the seafood casserole), and rice. Mix well and place in greased Jon Margeaux Baroque Casserole. Top with cheese and cracker crumbs. Bake at 350 degrees about 20 to 30 minutes until bubbly. Serve with crescent rolls or your favorite bread.
Serves 8
BON APPETIT! |
